recipes that will transport your tastebuds30 September 2020 Written by By 110 Magazine
Published in October 2020 Articles
Traveling has been changed this year.
Going to your favorite destinations and indulging in some of your favorite treats might be delayed for the time being, what doesn’t have to be put on hold is your creativity! Start your adventure by pulling on an apron, streaming your 80s playlist or whatever rocks your boat, and get ready to whip up those specialty eats in your very own kitchen! We’ve rounded up the most delicious selection of recipes for treats from around the world, dishes you would normally have to go somewhere to enjoy. Today, you get to dive in from the comfort of your own home-no delivery driver necessary.
- 1 CUP WATER
- 8 TABLESPOONS BUTTER
- 1/4 TEASPOONS SALT
- 3/4 TEASPOON CINNAMON
- 1/4 CUP FLOUR
- 3 EGGS
- 1 1/2 CUPS VEGETABLE OR CANOLA OIL
- 1/2 CUP SUGAR
LET’S GET COOKING
You start by combining the water, butter, salt, and ¼ teaspoon cinnamon in a 1 ½-quart saucepan over medium heat. You bring the pot to a rolling boil.
Then reduce the heat to low and add the flour. Once that’s in, stir like you’ve never stirred before until the mix forms a ball. Remove it from the heat and let it rest for 5-7 minutes.
After the 5-7 minutes, add the eggs one at a time and stir until combined. Set the whole thing aside.
In a medium skillet or 1-quart sauce pan, heat the oil over medium-high heat or until the temperature reaches 350 degrees.
Spoon the dough into a piping bag fitted with a large star tip. Pipe 1-inch strips of the dough over the saucepan, cut with a knife or spoon, and carefully drop them into the hot oil. Repeat that until the churro bites fill the saucepan with room to fry.
Fry the churro bites until they’re that perfect, angelic golden brown and then carefully remove them with a slotted spoon or mesh spider strainer. Drain the churro bites on paper towels.
In a medium bowl, mix the sugar and 1/2 teaspoon of the cinnamon. Toss the churro bites into that magical little mixture until they’re all coated.
Disneyland’s dole whip
- 1 SCOOP OF YOUR FAVORITE DAIRY-FREE VANILLA ICE CREAM
- 4 OUNCES PINEAPPLE JUICE
- 2 CUPS FROZEN PINEAPPLE
LET’S GET MIXING
Throw everything in a blender and blend it until it’s nice and smooth.
Scoop it into a bowl, but if you want that signature swirl, you’ll need a piping bag. If you don’t have one, you can cut a small hole in the corner of a plastic storage bag, put your blended Dole Whip in the bag, and squeeze it out through the hole to make a swirl!
Doubletree by Hilton Hotel’s chocolate chip cookies
Makes 26 cookies
- 1/2 POUND BUTTER, SOFTENED (2 STICKS)
- 3/4 CUP + 1 TABLESPOON GRANULATED SUGAR
- 3/4 CUP PACKED LIGHT BROWN SUGAR
- 2 LARGE EGGS
- 1 1/4 TEASPOONS VANILLA EXTRACT
- 1/4 TSP. FRESHLY SQUEEZED LEMON JUICE
- 2 1/4 CUPS FLOUR
- 1/2 CUP ROLLED OATS
- 1 TEASPOON BAKING SODA
- 1 TEASPOON SALT
- PINCH CINNAMON
- 1 3/4 CUPS CHOPPED WALNUTS
- 2 2/3 CUPS NESTLE TOLLHOUSE SEMI-SWEET CHOCOLATE CHIPS
LET’S GET COOKING
Cream butter, sugar, and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
Add eggs, vanilla, and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
With mixer on low speed, add flour, oats, baking soda, salt, and cinnamon, blending for about 45 seconds. Don’t overmix.
Remove bowl from mixer and stir in chocolate chips and walnuts.
Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
Remove from oven and cool on baking sheet for about 1 hour.
Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.
The Cheesecake Factory breakfast tacos
- 1 CUP CHORIZO, RAW
- 1/4 CUP YELLOW ONION, DICED 1/4”
- 1/4 CUP RED & YELLOW BELL PEPPERS, DICED 1/4”
- 1 TABLESPOON BUTTER
- 2 FRESH EGGS, BEATEN
- 1/4 CUP AMERICAN CHEESE, GRATED
- 1/2 CUP CHEDDAR CHEESE, GRATED
- 4 CORN TORTILLAS 4”
- 1 TABLESPOON CANOLA OIL
- 1/4 CUP JACK CHEESE, GRATED
- 2 TEASPOON CHIPOTLE MAYONNAISE*
- 1/4 CUP FRIED POTATO STICKS*
- 2 TABLESPOON PICO DE GALLO, DRAINED*
- 1 TEASPOON CILANTRO, SLICED THIN
- 1/2 CUP BLACK BEANS, WARM
- 1 TABLESPOON WHITE CHEDDAR CHEESE, GRATED GUACAMOLE, SOUR CREAM
- AND SALSA
LET’S GET COOKING
Place the chorizo into a nonstick pan and break up with a rubber spatula. Add the onions and pepper mix and continue to cook until the onions and peppers begin to caramelize. Set aside in a warm place until needed.
Heat the butter to a light sizzle in a small non-stick sauté pan set over medium-high heat.
Add the eggs, American cheese and half of the cheddar cheese into the pan and scramble to incorporate. Continue cooking until the eggs become slightly firm.
Brush both sides of the tortillas evenly with canola oil and place onto a gridle or large nonstick pan to heat
(10 - 15 secs.).
Flip and sprinkle the grated jack and
remaining cheddar cheese evenly onto the tortillas, continuing to heat until the cheese begins to melt, and the tortillas are soft and warm
(10 - 15 seconds).
Place the tortillas, side by side and cheese side up onto a large platter. Place the chorizo and peppers mix evenly into each tortilla.
Place the eggs evenly into each taco.
Drizzle the chipotle mayonnaise evenly into the tacos.
Place the potato sticks evenly into the tacos. Place the pico de gallo evenly into the tacos.
Sprinkle the cilantro (1 tsp.) evenly onto the tacos.
Place the black beans into a small dish and sprinkle the white cheddar cheese onto them.
Serve with guacamole, sour cream, and your favorite salsa.
The Cheesecake Factory cajun jambalaya pasta
- 2 OUNCES OLIVE OIL
- 1 POUND BONELESS/SKINLESS CHICKEN BREASTS, CUT INTO 1” PIECES
- 2 TABLESPOONS CAJUN SPICE BLEND
- 4 OUNCES RED, YELLOW, GREEN PEPPERS,
- CUT INTO THIN STRIPS
- 4 OUNCES RED ONIONS, CUT INTO THIN STRIPS
- 6 OUNCES SHRIMP (SHELLS, TAILS, AND VEINS REMOVED)
- 1 TABLESPOON BLANCHED GARLIC, MINCED
- 2 TEASPOONS CAJUN SPICE BLEND
- 1/2 TEASPOON KOSHER SALT
- 1/4 TEASPOON GROUND BLACK PEPPER
- 4 OUNCE ROMA TOMATOES, DICED 1” PIECES
- 1-1/2 CUPS SPICY CHICKEN-SEAFOOD BROTH
- 1 TABLESPOON CHOPPED PARSLEY
- 1 POUND LINGUINI PASTA (FRESH)
LET’S GET COOKING
Heat the olive oil in a large sauté pan. Place the chicken into a clean mixing bowl. Sprinkle the Cajun spice over the chicken and into the bowl. Gently toss the chicken until each piece is evenly coated with the spice.
Add the chicken into the sauté pan and cook until it is about half done. Add the peppers, onions, and shrimp into the pan. Cook until the shrimp are about half done. Add the garlic into the pan. Season all of the ingredients with kosher salt, ground black pepper, and a little more Cajun spice.
Add the diced tomatoes and chicken-seafood broth into the sauté pan. Gently stir the ingredients together. Continue to cook until the chicken and shrimp are done, and the vegetables are tender.
Drop the pasta into boiling salted water, and cook until “al dente.”
Place the pasta into serving bowls. Spoon the jambalaya over the pasta. Garnish with a sprinkle of freshly chopped parsley.